Mexican Chicken Salad
This Mexican Chicken Salad is fresh, bold, and super easy to make! With juicy shredded chicken, crunchy veggies, and a creamy lime dressing, it’s a perfect lunch, light dinner, or party side dish. No cooking required if you use rotisserie chicken!
Ingredients
Main Ingredients
- 3 cups grilled chicken breast shredded
- 1 cup sweet corn canned, drained
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/3 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1/2 cup mayonnaise
- 2 tablespoons lime juice freshly squeezed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Optional Garnishes
- 1 cup tortilla chips on the side or crushed on top
- 1 lime cut into wedges
- 1 jalapeño thinly sliced, optional
- 1 cup shredded lettuce optional bed for serving
- 1/4 cup queso fresco crumbled, optional
Instructions
- Step 1: Shred the grilled chicken using forks or your hands. Place it in a large mixing bowl.
- Step 2: Slice cherry tomatoes, finely chop red onion and cilantro, and drain the corn. Add all to the bowl with the chicken.
- Step 3: In a small bowl, mix mayonnaise, lime juice, salt, and black pepper until smooth and creamy.
- Step 4: Pour dressing over salad. Stir gently to coat. Add diced avocado last and fold in gently.